Evidence map›Paper›PMID 41737888›Full record

ArticleCurrent research in food science2026

Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate.

Eline Lambrechts, Ewoud Blontrock, Thomas Gettemans, Jolien Lemoine, Sarah Vanhove, Yamina De Bondt, Frederik Janssen, Stefan Weckx, Luc De Vuyst, Arno G B Wouters and 1 more

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Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Eline LambrechtsLaboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Ewoud BlontrockLaboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Thomas GettemansResearch Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, Brussels, B-1050, Belgium.
Jolien LemoineLaboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Sarah VanhoveLaboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Yamina De BondtLaboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Frederik JanssenLaboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Stefan WeckxResearch Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, Brussels, B-1050, Belgium.
Luc De VuystResearch Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, Brussels, B-1050, Belgium.
Arno G B WoutersLaboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.
Christophe M CourtinLaboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3000, Belgium.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Considering the nutritional profile of whole oats and the potential health-enhancing effect of fermentation, oat fermentation offers significant potential for developing nutritious foods. However, fermenting oat wholemeal flour, in particular with lactic acid bacteria, proves challenging. We hypothesise this to be related to the kilning step, a heat-treatment typically applied to intact oat groats, which inactivates oat endogenous enzymes, enhancing stability against lipid oxidation and rancidity. However, kilning may also limit enzyme-induced biochemical changes of the food matrix and the enzymatic release of fermentable substrates during fermentation, thereby potentially impeding microbial growth and acidification. To investigate this, oat wholemeal flour suspensions derived from kilned and non-kilned oat groats were fermented for maximum 24h using a strain of

Indexed as

FibreKilningLactic acid fermentationOatPhytateProteinStarch

Identifiers

PMID41737888
PMCPMC12927064

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.